Turkey salad & warm clementine dressing

Ingredients

• 2 banana shallots
• olive oil
• 2 clementines
• 2 tablespoons red wine vinegar
• sea salt
• freshly ground black pepper
• 250 g leftover free-range turkey
• 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
• 50 g dried cranberries
• 1 teaspoon runny honey
• 2 red chicory
• 75 g watercress
• 75 g rocket
• 2 tablespoons low-fat natural yoghurt
• 1 pomegranate

Method

Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky. Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave the to simmer until needed.

Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy. Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt and pepper and cook for a further couple of minutes, or until sticky and caramelised.

Meanwhile, trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt. Halve a pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!